|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
INTRODUCTION |
|
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best INTRODUCTION recipe on the web!! Dear Friends, Here it is--my newest edition of Betty Crocker’s Cookbook, also fondly known as "Big Red®." This indispensable kitchen resource brings 50 years of cooking and baking success from my kitchen to yours. This updated edition of America’s most trusted cookbook includes the latest information on cooking and baking, over 950 great-tasting recipes and all-new color photography. It’s loaded with charts for cooking meats, poultry, grains, legumes and vegetables. We added a Grilling chapter because it’s a favorite way to cook--for family and casual entertaining. The new Vegetarian chapter satisfies the ever-growing popularity of meatless eating. Learn about the types of vegetarians, nutrition guidelines for vegetarian eating and vegetarian ingredients. Check out Tofu and Tempeh Know-How in the Vegetarian chapter. Look for "Learn with Betty" throughout my book--it’s a series of mini cooking lessons with photographs. Ever wonder "What do perfect scrambled eggs look like?" or "Why do my chocolate chip cookies always come out flat?" Find out in the "Learn with Betty" sections. We’ve also flagged recipes that are low-fat or fast and added slow cooker and bread machine directions for convenience and versatility. The tried-and-true classics all are here too, from Macaroni and Cheese to Meat Loaf, Old-Fashioned Baked Beans and Chocolate Chip Cookies. We don’t stop there--lots of new and exciting tastes are added to this edition! Check out Brie with Caramelized Onions, Pistachio and Cranberry, Chai Tea and artisan-style breads such as Asiago Bread and Sun-Dried Tomato and Olive Bread. Travel the globe without leaving your kitchen by trying Tandoori Chicken and Chutney and Greek Lamb Chops. Bigger and better describes how our chapters have expanded to match the way you’re cooking today. For starters, each chapter begins with current, comprehensive information in an easy-to-read format describing the basics about the recipes within that chapter. You’ll also find specifics about methods, techniques and equipment, helpful tips, solutions to common problems, ingredient glossaries, ingredient selection and storage, cooking charts and much more. More illustrations, how-to photos and food identification photos are sprinkled throughout the pages. We hope you will enjoy this cookbook, as have thousands of other families, for years to come! MIXING INGREDIENTS STOCKING THE PANTRY POTS AND PANS COOKING TERMS GLOSSARY INGREDIENTS GLOSSARY MEASURING INGREDIENT--GRADUATED NESTING MEASURING CUPS MEASURING INGREDIENTS--GRADUATED MEASURING SPOONS HELPFUL HOW-TO #1 PEEL HELPFUL HOW-TO #2 SLICE HELPFUL HOW-TO #3 JULIENNE HELPFUL HOW-TO #4 CUBE OR DICE HELPFUL HOW-TO #5 CHOP HELPFUL HOW-TO #6 SNIP HELPFUL HOW-TO #7 CUT UP HELPFUL HOW-TO #8 SHRED HELPFUL HOW-TO #9 GRATE HELPFUL HOW-TO #10 CRUSH HELPFUL HOW-TO #11 SIMMER HELPFUL HOW-TO #12 BOIL HELPFUL HOW-TO #13 CUTTING AN ORANGE INTO SECTIONS HELPFUL HOW-TO #14 PEELING AND CUTTING UP PINEAPPLE HELPFUL HOW-TO #15 REMOVING THE HULL FROM A STRAWBERRY HELPFUL HOW-TO #16 SEEDING A JALAPENO CHILI HELPFUL HOW-TO #17 SEEDING A TOMATO HELPFUL HOW-TO #18 SEPARATING EGGS BUTTER, MARGARINE AND VEGETABLE OIL SPREAD FAT COMPARISON INTRODUCTION |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
